My first hand account of the ongoing search for health and wellness through a conscious focus on nutrition, cooking, ingenuity, and physical exertion. As an active stay at home mother of two young children, I spend large portions of my day in my kitchen inventing new recipes and reinventing old favorites into fun, healthy and delicious meals my whole family loves... especially while on the run... literally.
It is another cold and snowy day here in the Poconos so why not spend the afternoon baking up some holiday cheer with your family? This is another version of my simple to mix together oatmeal cookies, but with a gingerbread twist. The cookies are sweetened with healthy banana and the nutrient dense sweetness of molasses. Full of antioxidant rich spices, protein packed almond butter and healthful organic oats, these cookies taste like more of a treat than they really are! So whip up a batch and snack away!
Oatmeal Gingerbread Cookies
wet & dry ingredients
1 banana, mashed
1/3 C. almond butter
1/3 C. molasses
1 tsp. vanilla extract
2 C. uncooked organic oats
2 T. wheat germ
2 T. flax seed
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
1/4 tsp. salt 1/2 C. raisins and/or walnuts, optional
Preheat oven to 350F. Combinethe
banana, almond butter, molasses and vanilla in a medium sized bowl. In another
bowl, combine theoats, wheat
germ, flax seed, cinnamon, ginger, nutmeg, cloves and salt together and
then mix into the wet mixture. Fold in the raisins and walnuts if using. Place a tablespoon of each on a greased
cookie sheet. Bake for 15 minutes. Makes 12 - 15 cookies.